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I don’t know what’s the fascination with Malaysians and fried rice, but there is at least 20 types of fried rice that I have had. There’s probably more than that, just that I didn’t know. There’s the chinese fried rice. Even within the chinese style, you’ve got a couple of versions. With pork, without pork, seafood, chicken, and the list goes on. And then you have the Malay style which uses belacan, anchovies, spicy, seafood, chicken, etc. And Malaysians are so influenced by the Thai flavours that you have Tom Yum fried rice, pineapple fried rice and etc. Not forgetting the mamak style too.

The thing about fried rice is that it’s better when the rice is a day or two older. As it will not turn into mushy fried rice. But in case you don’t have a day old rice, just cook your rice with a little less water so that you get a more grainier rice.

Chinese Fried Rice

Ingredients:

Seafood or chicken or pork

Diced carrots

Corn

Peas (if you like, I don’t)

Garlic chopped

Shallots chopped

Green spring onion/Chives chopped for final garnish

Egg

Stir fry sauce/oyster sauce

Soy sauce

Chopped chilis (optional)

Rice

Method:

Garlic and onions fried first. Throw in your seafood or meat

Add the veges and then add the egg and scramble to bits

Thrown in the rice and stir fry with a little bit stir fry sauce and soy sauce for taste.

Just before turning off the heat, add your spring onion/chives. Walla, you’re done.

Nasi Goreng Belacan (Shrimp Fried Rice)

Ingredients:

Belacan (Dried shrimps)

Prawns or chicken

Cabbage/Cauliflower

Carrots

Onions

Garlic

Ground chili

Thick soy sauce

Fish sauce

Hot Chilis (optional)

Salt

Rice

Fried egg (Any style you want. Most people eat it with sunny side up, easy over or omelette)

Method:

Fry the onions, garlic, ground chili, belacan and seafood/chicken in a pan